I saw a segment of “Mr. Food” the other day and he was making some salmon burgers. I had to give this a try. I really was intrigued; I’d always used canned salmon for this type of thing but he was using raw salmon. Nice texture and pretty good flavor although next time I will kick up the seasoning a bit; the dill sauce I served it with did though make up for any lack of flavor in the patty itself.
1 pound raw salmon; skinless and boneless
2 slice bread
1 1/2 tsp fresh dill
1 jalapeno chopped
1 Tbs diced onion
juice of one lemon
a dash or two of salt and pepper
Add all ingredients to food processor and pulse several times to combine; careful not to over process.
Form into patties (I made 4). In large skillet heat over medium high heat and add a bit of oil. Cook patties for about 3 minutes each side until cooked through.
I had some leftover chicken and decided to give these buffalo chicken patties a try. I like the combination of cream cheese and cheddar with the hot sauce. We make our own wing sauce using Franks Red Hot sauce as the base; this will be best using your favorite wing sauce what ever it may be. Maybe they need some bread crumbs mixed in to hold them together better; but the flavor is great as it is and after they cool the cheese firms a little so they really are much easier to handle.
Cheesy Buffalo Chicken Patties
1 cup leftover chicken – diced or shredded
1/2 cup celery – thinly sliced
2 Tbs green onion – thinly sliced
1/4 cup wing sauce ~ choose your favorite wing hot sauce
2 o.z. cream cheese
1/2 cup shredded cheddar
Mix together all ingredients except the oil and flour.
Form into patties; I made 6. In large skillet heat about 1/4 inch of oil over medium – medium high heat. Dip patties in flour to coat and fry for about 4 – 5 minutes each side. Remove from skillet and drain well on paper towels; allow to cook at least 3 minutes before serving.